1. Cut the chicken legs at the joint (thigh and drumstick) and cut the breast into 4 pieces; you can remove the skin or leave it on.
2. Drizzle the meat with lemon juice, season with salt and pepper and leave for 15 minutes.
3. Bread the pieces in flour, beaten egg and breadcrumbs, pressing the crumbs on only lightly.
4. Heat the oil in a deep pan to about 160 °C - not too hot, as meat on the bone needs time.
5. As a starting point, fry the leg pieces for 12–14 minutes and the breast pieces for 7–8 minutes, turning once. Use a clean food thermometer inside the thickest parts, avoiding the bone, to check that they reach 75 °C for at least 30 seconds; continue cooking if necessary. Drain the cooked pieces on clean kitchen paper.
6. Finally, carefully lower the washed, completely dried parsley leaves into the oil in small batches for 10 seconds and serve the chicken with the crispy parsley, lemon wedges and potato salad.
Tip: The colour of the coating and the juices does not confirm that the chicken is cooked through. Use a food thermometer, keeping its probe tip away from the bone.
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